Salisbury Meatballs with Mushroom Gravy
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Gravy is the point, and these small, tender meatballs are built to carry it. Sear them, cook the mushrooms in the same pan, and simmer it all together while the table asks if it's ready yet.
The short version
Mix beef with panko soaked in grated onion, roll 28 meatballs, and sear them in a skillet. Cook mushrooms in the same pan, stir in flour and beef stock for gravy, then simmer the meatballs in it for about 10 minutes. About 50 minutes, one skillet.
What makes ours better
the tricks Nonna pretends she never taught me
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Grate the onion into the panko. Grated onion melts into the meat with no chunks, and the juices soften the panko so the meatballs stay tender.
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Sear only the outside, then finish in the gravy. A quick sear gives you flavor and fond for the gravy; finishing them in the sauce keeps the meatballs juicy and lets them soak up flavor.
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Build the gravy in the same skillet with Dijon and Worcestershire. The browned bits are free flavor, and the mustard and Worcestershire give it a sharpness that keeps the gravy from tasting flat.
What you need
the cast, in order of appearance
- Panko breadcrumbs1 cup
- Yellow onion1 small
- 80% lean ground beef1½ pounds
- Egg1 large
- Garlic2 cloves
- Ketchup1½ tablespoons
- Dijon mustard1 tablespoon
- Cremini or white mushrooms12 ounces
Meatballs
Gravy
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Mix the meatballs
Put the panko in a large bowl and grate the onion directly onto it, juices and all. Stir and let sit 5 minutes. Add the beef, egg, garlic, ketchup, Dijon, Worcestershire, salt and pepper. Mix with your hands for about a minute, just until it turns sticky and holds together.
Mix only until combined. Overworked meat makes dense meatballs.
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Roll the meatballs
Roll the mixture into about 28 meatballs, 1½ tablespoons each, and set them on a plate. A wet hand or a small scoop keeps it from sticking.
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Sear the outside
Heat the oil in a large, deep skillet over medium-high heat. Brown the meatballs in two batches, turning, for about 5 minutes per batch, until browned on most sides. They'll be raw inside. Move them to a plate, leaving the fat and browned bits behind.
About 10 min. Cook mode has a timer for this step.
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Brown the mushrooms
Lower the heat to medium. Melt the butter in the same skillet and cook the mushrooms, stirring, for 6 to 8 minutes, until their liquid evaporates and they brown.
About 7 min. Cook mode has a timer for this step.
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Make the gravy
Sprinkle the flour over the mushrooms and stir for 1 minute. Pour in the broth about ½ cup at a time, whisking after each addition and scraping up the browned bits. Stir in the Dijon, Worcestershire and salt. Bring to a simmer; it will thicken within a couple of minutes.
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Finish the meatballs in the gravy
Nestle the meatballs and any juices on the plate into the gravy. Cover and simmer over medium-low for 8 to 10 minutes, turning once, until the meatballs are cooked through, 160°F in the center, and the gravy coats a spoon.
If the gravy gets too thick, stir in a splash of broth.
About 10 min. Cook mode has a timer for this step.
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Serve
Taste and add salt or pepper if you like. Spoon the meatballs and gravy over mashed potatoes, rice or buttered egg noodles, and sprinkle with parsley.
Good to know
read this before somebody asks for seconds
- Use 80% lean beef. Anything leaner makes drier meatballs. A mix of beef and pork is good too.
- Don't have panko? Use ¾ cup of plain dry breadcrumbs; the meatballs will be slightly firmer.
- To make them ahead, roll the meatballs and refrigerate up to a day, or freeze them raw on a sheet pan and cook from frozen, adding 5 minutes in the gravy.
- Storage. Fridge 4 days; the gravy gets better overnight. Freeze cooked meatballs in gravy up to 3 months and reheat gently, adding broth if it has thickened.
Questions, answered
the questions my cousins text me
What's the difference between Salisbury steak and Salisbury meatballs?
Same flavors and gravy, different shape. Meatballs cook faster, stay juicier and soak up more gravy than flat patties. For the patty version see salisbury steak with mushroom gravy.
Why are my meatballs tough?
Usually overmixing, very lean beef, or cooking too long. Mix just until the meat turns sticky, use 80% lean, and stop when they hit 160°F.
Can I make Salisbury meatballs without mushrooms?
Yes. Skip them and use onions instead. Cook one sliced onion in the butter for 10 minutes until golden, then continue with the flour. The gravy will be sweeter.
How do I thicken the gravy if it's thin?
Simmer it uncovered for a few minutes first. If you still want it thicker, stir 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it while the gravy simmers.
Can I make these in a slow cooker?
Sear the meatballs, make the gravy in the skillet, pour both into a slow cooker, and cook on low for 3 to 4 hours. Don't cook longer or the meatballs turn grainy.
What should I serve with them?
Mashed potatoes are the classic choice; see fluffy, buttery mashed potatoes. Buttered egg noodles and green beans or peas work just as well.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.